Chrupiąca Dosa: Słona Indyjska Placka Ryżowa
(Crispy Dosa: A Savory Indian Rice Crepe)
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kwiecień 08, 2025
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Składniki
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1 cup Ryż
(Use parboiled or regular rice for better fermentation.)
-
1/4 cup Podzielona Soczewica Urad
(This dal adds protein and aids in fermentation.)
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1/2 teaspoon Ziarna kozieradki
(Enhances flavor and aids in fermentation.)
-
As needed cups Woda
(Use to adjust batter consistency.)
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1 teaspoon Sól
(Add to taste.)
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2 tablespoons Olej
(Aby ugotować dosę.)
(Use parboiled or regular rice for better fermentation.)
(This dal adds protein and aids in fermentation.)
(Enhances flavor and aids in fermentation.)
(Use to adjust batter consistency.)
(Add to taste.)
(Aby ugotować dosę.)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 2 dosa (150g)
- Calories: 200 kcal
- Carbohydrates: 38 g
- Protein: 6 g
- Fat: 4 g
- Fiber: 2 g
- Sugar: 0 g
- Sodium: 200 mg
- Cholesterol: 0 mg
- Calcium: 30 mg
- Iron: 1.5 mg
Instrukcje
-
1 - Soak Ingredients:
Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
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2 - Blend Batter:
Drain the soaked ingredients and blend them with water until smooth. The batter should be pourable but thick.
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3 - Ferment the Batter:
Transfer the batter to a bowl, cover it, and let it ferment in a warm place for 6-8 hours or overnight.
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4 - Cook Dosa:
Heat a non-stick skillet, pour a ladle of batter, and spread it into a thin circle. Drizzle oil around the edges and cook until crispy.
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5 - Serve:
Serve hot with chutney or sambar.
Soak the rice, urad dal, and fenugreek seeds in water for at least 4 hours or overnight.
Drain the soaked ingredients and blend them with water until smooth. The batter should be pourable but thick.
Transfer the batter to a bowl, cover it, and let it ferment in a warm place for 6-8 hours or overnight.
Heat a non-stick skillet, pour a ladle of batter, and spread it into a thin circle. Drizzle oil around the edges and cook until crispy.
Serve hot with chutney or sambar.
Więcej o: Chrupiąca Dosa: Słona Indyjska Placka Ryżowa
Dosa is a popular Indian dish originating from South India, known for its crispy texture and versatility. Traditionally made from fermented rice and split urad dal (black gram), this dish is not only gluten-free but also a great source of energy and protein. The fermentation process gives dosa its characteristic tangy flavor while making it easier to digest. It can be enjoyed plain or stuffed with various fillings, such as spiced potatoes, and is typically served with coconut chutney or sambar (a lentil-based vegetable stew). Dosa has a rich history and is an integral part of South Indian cuisine, often enjoyed for breakfast or as a snack. Many households have their own variations, and the recipe can be adapted by adding spices or other grains. Making dosa can be a fun culinary experience, and mastering the perfect crispy texture takes practice but is well worth the effort. Enjoy the cultural significance of this dish as you share it with friends and family.
